Berry Bomb Meringue Cake

Directions

• Step 1 Mix the butter with the sugar and the egg yolks. Add the flour and continue mixing. Now add the milk.
• Step 2 Divide the mixture in half and spread it in two baking pans, which you had previously lined with baking paper and greased. Spread everything smoothly. You can also bake both cakes one after the other.
• Step 3 Beat the egg whites until stiff and add a little powdered sugar if you like. The cake is already sweet enough so I would maybe leave it out in the egg whites.
• Step 4 When the egg whites are stiff, pour them over the cake batter, making sure to leave 1cm of space between them and the edge of the cake.
• Step 5 Put the cake in the oven at 175 degrees for 40 minutes, top and bottom heat, no convection.
• Step 6 From the mascarpone and the low-fat quark you make a cream in which you mix everything together, you can add vanilla sugar and some powdered sugar.
• Step 7 Now cut about 15 strawberries into thin strips. And prepare the other berries which you want to use for the cake.
• Step 8 When one of the cakes has cooled down completely, spread the strawberries generously on the cake.
• Step 9 Now spread the low-fat curd cream on the strawberries. Top the cream layer with blueberries and raspberries.
• Step 10 Put the second cake layer on top and spread the rest of the low-fat curd cream around the edges and smooth everything out, you can spread the rest of the berries around the cake. They should “stick” to the cake.
• Step 11 The cake must be eaten directly, otherwise it will fall apart. I would not transport it. It is so incredibly delicious!